Xiangyang is a famous historical and cultural city in Hubei. Liu Bei's visit to Caotang happened here, and there are many places of interest in Xiangyang. In addition, Xiangyang's food is also very famous. Everyone must know the reputation of Xiangyang beef noodles. In addition to beef noodles, Xiangyang has more food characteristics, countless.

Beef Noodles As an out-and-out Xiangyang person, the happiest thing is to eat a bowl of delicious beef noodles with a bowl of chilled yellow wine every morning. Many Xiangyang people grew up eating beef noodles. Yellow rice wine+beef noodles (soybean milk+beef noodles) has become the most classic breakfast match for Xiangyang people. After 300 years of baptism, they still enjoy it.

Yicheng prawn Yicheng prawn is a flavor snack that rose in the 1990s. Penaeus Yicheng has strong seasonality, starting in summer and ending in autumn. Yicheng prawns are big and fleshy, fresh and refreshing, and they taste spicy, especially sitting on a barbecue stall by the river to eat lobster in summer is really a pleasure.

Xiangyang yellow rice wine Xiangyang yellow rice wine is milky white, with good aroma, slightly sweet and sour, slightly alcoholic, especially Fangxian yellow rice wine, which is generally only 2-3 degrees because it is diluted with pulp. Its raw material is glutinous rice, which inherits the ancient traditional production method. In daily life, it can also be used as a seasoning or deodorant for cooking dishes, and can also be used as an auxiliary material and a drug primer in medicine.

Yicheng salted duck Yicheng salted duck is a geographical indication protection product. Duck meat is plump and delicate, fat but not greasy, thin and delicious, and has the function of high protein and low fat. Can eat lively and diverse, but also with wine, gifts to relatives and friends.

Xiangyang kohlrabi is a specialty of Xiangyang City, and the kohlrabi produced in Jin Dong Town and Shuanggou Town of Xiangzhou District is the most famous. The main ingredient is mustard, which is pickled by a special process and is mainly divided into five flavors and ordinary flavors. According to legend, during the Three Kingdoms period, the soldiers of the Shu army suffered from a long-term battle and could not eat a meal. Zhuge Liang, a strategist, had a brainwave and pickled mustard when he lived in seclusion in Xiangyang. This is the origin of Xiangyang kohlrabi now.